diamond pumpkin walnut cheesecake
From DiamondNuts.com
This delicious cheesecake may just inspire someone to carve a giant heart into the nearest pumpkin.
prep time
cook time
1 Hr 10 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- CRUST:
- 1 1/2 cups Diamond of California Walnuts
- 1/4 cup granulated sugar
- 1/4 can unsalted butter, melted
- CHEESECAKE:
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 can (15 oz.) 100% pure pumpkin
- 2/3 cup (5 fl. oz. can) evaporated milk
- 2 tablespoons corn starch
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
How To Make diamond pumpkin walnut cheesecake
-
Step 1Preheat oven to 350º.
-
Step 2Crust: In a food processor, pulse walnuts and sugar together until finely ground. Add butter and pulse until mixture looks like moist sand. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 10 minutes. Cook on wire rack for 10 minutes.
-
Step 3Cheesecake: Beat cream cheese, granulated sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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